Orange and Black Olive Salad with Roasted Orange Vinaigrette Recipe

Crinella Family Cookbook

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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens and Avacado Melon-Tomato Salad	Orange and Black Olive Salad with Roasted Orange Vinaigrette
	For this winter salad use excellent black olives such as are to be had at very good Italian delcatessens or you make yourself. The roasted orange dressing gives a complex flavor. 8 oranges 1/8 cup of chopped fresh mint 2 tablespoons olive oil dash dry white wine dash good cider vinegar 1 bunch arugula washed and torn dash liquid hot pepper salt pepper 1 cup croutons 1 bunch chopped scallions 4 tablespoons chopped black olives
	Roast 4 oranges whole in a pan in a 350 degree oven until brown about 45 minutes. Let cool. Juice oranges and strain. Combine with oil, and salt and pepper, wine and vinegar. Correct seasonings and set aside. Peel remaining oranges, remove pith from sections and divide each section into thirds. Combine mint, arugula, croutons, oranges, scallions and olives in salad bowl. Toss with dressing. *Enjoy with our 2009 Sauvignon Blanc.*